Chef

Ellis Medicine•Schenectady, NY

6d•$16 - $24•Onsite

About The Position

The food and nutrition services chef position works under the supervision of the chef manager/dining services manager, the lead chef, and/or the director of food and nutrition services. Must have skills in food preparation, production control, inventory control, kitchen safety, sanitation, equipment uses and cleaning/sanitizing, food safety, menus, and therapeutic diets. Additional skills include adherence to facility policies and procedures related to the food service department and must work well under the direction of a supervisor or manager. The chef/cook is responsible for the following: Possess skills in cooking techniques, food service, food safety and sanitation. Good oral and written communication skills. Helps select and develop menus and recipes along with food preparation. Must demonstrate attention to detail when preparing, seasoning and cooking food according to standards and recipes for the patients, visitors and personnel of Ellis Hospital Review menus, tally sheets and prep sheets to determine type and quantities of foods to prepare so as to avoid food waste. Plan cooking schedules so foods are ready to be served at specified times. Set up for steam tables. Basic knowledge of regulations related to food service operations, sanitation, and food safety guidelines. Monitor portion sizes served, and properly store, label and date all stored foods. Use and keep work areas and equipment/utensils in clean, good operating condition. Basic computer skills (for facility work, communications via email). Ability to utilize experience and knowledge to make adjustments to the menu related to product shortages, or production issues to ensure the needs of the operation are met. Possess good interpersonal skills, with the ability to work effectively in a team and thrive in a fast-paced environment. Position will lead and direct other staff in absence of supervisor and role model behaviors that support the department’s standards for safety and employee conduct. Possess good organizational and problem-solving skills with the ability to multi-task and coordinate activities in pressing situations and under time constraints. Must be creative and proactive in attending to the various needs of customers including patients, residents and visitors. Monitor and maintain stock levels so as to place orders for supplies as needed and support cost control efforts and department budget targets.

Requirements

Preferably a high school graduate or equivalent.
Must have a minimum of two (2) years of combined experience and knowledge in institutional or restaurant cooking techniques, food service operations, safety, and sanitation.
Working knowledge of food preparation equipment and kitchen utensils.

Nice To Haves

Preferably, the candidate will possess a safe food handling certification or must obtain one within six (6) months of start.

Responsibilities

Must demonstrate attention to detail when preparing, seasoning, and cooking food according to standards and recipes for the patients, visitors, and personnel of Ellis Medicine.
Serve meals with proper portion control and good plate presentation.
Review menus, tally sheets, and prep sheets to determine the type and quantities of foods to prepare to avoid food waste.
Plan cooking schedules so foods are ready to be served at specified times. Set up steam tables.
Monitor portion sizes served, and properly store, label, and date all stored foods.
Use and keep work areas and equipment/utensils in clean, good operating condition. All work areas are kept clean and sanitary.
Position will lead and direct other staff in the absence of the lead chef/supervisor, and role model behaviors that support the department’s standards for safety and employee conduct.
Monitor and maintain stock levels to place orders for supplies as needed and support cost control efforts and department budget targets.
Prepare food in small batch cooking schedules throughout the meal period, and with steam table temperatures monitored.
Sanitizing solutions are present at the work area, and wiping towels are stored in them.
Records quantities of food produced, including over- and under-amounts.
Ensure adherence to standardized recipes and utilize portion control.
Follow recipe work methods using proper time and temperature control cooking/holding foods in proper temperature and meeting required serving temperatures.
Equipment malfunctions or safety hazards reported to management immediately.
Thoroughly cleans equipment and work area following company policies and procedures.
Perform duties in a timely fashion and within the approved time frames.
Ensures that tray tickets/meal orders, recipe and document binders are kept in accurate, clean and legible condition.
Performs other duties as assigned by the supervisor and manager.
Adhere to the Making Ellis Exceptional (MEE) Behaviors & Standards and AIDET (Acknowledge, Identify, Duration, Expectation, Thank) and initiate, promote, and support change initiatives